Have you ever heard about Padron peppers? There’s a saying that goes Pimientos de Padrón, unos pican y otros no (Padron peppers, some are hot and some are not). This refers to the fact that most of Padron peppers are sweet and flavorful, while only a few of them can be quite hot, making eating them a culinary Russian roulette. They are not only a gastronomic pleasure, but a lot of fun too.
These little morsels of vegetable goodness originate in the northwestern region of Galicia, around the town of Padrón, hence their name. I have some kinfolk living in Galicia, at Santiago de Compostela, so I visit often and have the chance to eat fried Padron peppers at the local bars… delish. Padron peppers are usually eaten fried in olive oil and with a sprinkle of coarse salt that not only enhances their flavor, but adds a nice crunch. No need for any other garnish, simplicity and quality food at its best. 
School of Tapas: Fried Padron Peppers
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Savor the classic Spanish tapa of fried Padron peppers, known for their sweet and occasionally spicy flavor, simply seasoned with coarse salt.
Ingredients
- 1/2 pound fresh Padron peppers
- Virgin olive oil for frying
- Coarse salt or fleur de sel to taste
Instructions
- Wash the Padron peppers thoroughly and pat them dry with kitchen paper to remove any excess moisture.
- Pour enough olive oil into a pan to reach a depth of approximately 1 inch and heat it over medium heat.
- Once the oil is hot, carefully add a handful of peppers to the pan. Be cautious as the oil may splatter.
- Fry the peppers, stirring occasionally, until the skin blisters and they turn slightly golden, about 5-7 minutes.
- Remove the peppers from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Sprinkle the fried peppers generously with coarse salt or fleur de sel while they are still hot.
- Serve immediately, holding the peppers by the stem to eat them, and enjoy with a chilled Galician white wine like Ribeiro or Albariño.
Notes
Padron peppers can vary in heat, making them a fun and unpredictable dish. Serve with a chilled Galician white wine for an authentic experience. Store leftovers in an airtight container in the refrigerator for up to 2 days, but they’re best enjoyed fresh. If Padron peppers are unavailable, shishito peppers can be used as a substitute.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
Are all Padron peppers spicy or is it random?
Most Padron peppers are mild and sweet, but roughly 1 in 10 will surprise you with real heat. There's no way to predict which ones from the outside — that unpredictability is half the fun of eating them. The Spanish saying captures it perfectly: 'some are hot and some are not.'
Why is it important to dry the peppers before frying?
Water and hot oil react violently — any moisture on the peppers will cause the oil to spit and splatter when they go in. Pat them thoroughly dry with kitchen paper after washing. This also helps the skin blister properly rather than steam.
Can I use shishito peppers instead of Padron?
Shishito peppers are the best substitute — same size, same thin skin, same mixed-heat personality (about 1 in 10 is hot). Fry them the same way: hot olive oil, 5-7 minutes until blistered, coarse salt while still hot. The flavor is slightly milder than Padron, but it's a very close result.
How do you eat fried Padron peppers?
Hold each pepper by the stem, bite into the flesh, and pull — the stem stays in your hand. You eat the whole pepper except the stem. Serve immediately while hot; they lose their crispness quickly. A cold glass of Galician Albariño alongside is the traditional pairing.
For eating the peppers, you’ve got to hold them by the stem, bite into the flesh and pull, leaving the stem intact. You’ll end up with a nice collection of little stems on your plate. Fried Padron peppers are superb served with a chilled fruity Galician white wine like Ribeiro or Albariño.
Incredibly fantastic, love this tapa! Just like in Spain!
I walked The Camino in 2013, 2014, 2015 & 2016. Each time it was a treat to see the farmers roasting them and eating them at a local restaurant. Amazing goodness. This recipe is perfect!
Todo may Rico!
Where can we buy these in British Columbia – in the Fraser Valley?
“Pimientos de Padrón, unos pican y otros no” love the russion roultette fact
I tried it but the chillies were very hot.how do i handle the spicy part of the chillies?
One of the best tapas we’ve tasted introduced to us by our son-in-law and have been looking for a recipe. This looks like just what we want so thank you very much. My daughter got the hot one all others were sweet.
Thanks Miriam, I just ate a whole (small) plate of them.
Yes get your hands on the seeds or plants. They are vigorous growers, and will outstrip most of your standard varieties. Even in full sun my plants are rather gangly, as if secretly they wished they were a vine. I gave up on keeping them upright, I just let them sprawl.
The peppers don’t taste good raw, but are fantastic fried or broiled.
Besides the taste, the best thing about this recipe is the peppers go from your garden to your table in all of ten minutes. Great appetizer.
Thanks for a delightfully simple recipe for these mischievous little peppers! They are easy to grow in California (now that I found seeds) and such a pleasure as tapas. Now I can prepare them at home!
These peppers are grown under the name of tapas peppers in North Carolina and come in my box of locally-grown produce.
Where can you order online for these Padron peppers
I bought two Padron pepper plants at the Spanish Table in Seattle this spring and they are blooming like crazy. I googled the recipe and found your recipe. Thanks!! We’re going to go enjoy this before we have Paella. Can’t wait.
I discovered these Padron peppers at an TAPAS INN in Sevilla called “Hurricane” in 2011 on a business trip.
I have been hooked on these green little gems ever since but I could not get them here in Israel.
I tried growing them – no luck, they could not be found.
Now a local greenhouse has begun growing them and I am in HEAVEN!!!
Your beautifully descriptive article has reminded me how much I love these peppers! I’ve just added some to my supermarket order and will enjoy them this weekend.